#one-pot

#one-pot

Like Zuppa Toscana - Just like Olive Garden's iconic Zuppa Toscana, this cozy, creamy meal simmers browned Italian sausage and kale in a Tuscan-inspired cream sauce. The only difference is I used pillowy gnocchi instead of potatoes! Easy one pot dinner - Everything is cooked in the same skillet in just 30 minutes to help you get this on the table ASAP. Customizable - Use your favorite sausage, make a dairy-free version, adjust the spice, and more!

Why you'll love this recipe! Indulgent - Forget everything you know about store-bought hot chocolate packets. My easy homemade hot chocolate is made with melted dark chocolate, cocoa powder, milk, and vanilla to make it irresistibly luxurious. Adult-friendly - A little bourbon in each sip brings the après ski vibes to any occasion. Need a kid-friendly drink? Just skip the booze! So simple - Just one pot, a handful of ingredients, and about 10 minutes on the stove.

I think Yukon Gold and yellow potatoes are the best potatoes for soup. They hold their shape when cooked, and they have an amazing creamy texture when blended. This soup is partially blended, so you get to enjoy them both ways! They have a nice buttery flavor too. I wouldn't use russet potatoes here, as they fall apart as they cook.

I came across bottled sangria at the market and was inspired by its fruity, spiced notes - perfect for pairing with tender pork loin chops. The sangria adds a subtle depth of flavor that complements the savory richness of the meat. To round out this early fall dinner, orzo, a rice-shaped past, is simmered with broccoli florets, making a quick, colorful side dish.

Tomato soup meets spaghetti and meatballs in this one-pot, 30-minute crowd-pleaser. Spaghetti and meatball soup is almost kind of like a more fun SpaghettiOs. It is very slurpable and very messy. Make some chicken or turkey meatballs with garlic and Parmesan and an egg. And you actually don't brown the meatballs, because we want them really juicy here. You just cook them directly in the soup, which is garlic, chile flakes, chicken broth, water and marinara sauce.

This 1-pot baked fish with lemon and orzo recipe captures the flavors of the Greek kitchen in an easy dish that is worthy of an entry in your weeknight rotation. Orzo, which is a rice-shaped pasta, is cooked in a Dutch oven along with firm, meaty white fish and seasoned with lemon, feta, oregano, and parsley. Orzo is the perfect mild-mannered base for intense flavors like briny Kalamata olives, zesty lemon, and salty feta.